The caramba of Ceylon and Bengal. The fruit of
this tree is about the size of a large orange, and, when ripe, is
of a rich yellow color, with a very decided and agreeable
fragrance. The pulp contains a large portion of acid,
and is
generally used as a pickle or preserve. In Java it is used both in
the ripe and unripe state in pies; a sirup is also made of the
juice, and a conserve of the flowers. These preparations are
highly valued as remedies in fevers and bilious disorders.
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